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Smoked Salmon with Dilled Cream Cheese on Puff Pastry
Smoked Salmon with Dilled Cream Cheese on Puff Pastry
Author: Karen Musser, Rockwood, Maine www.theoaklodge.com "In the shadows of Mt. Kineo, on beautiful Moosehead Lake"
Ingredients
- 1 package smoked salmon
- 6 oz whipped cream cheese
- 1 sheet puff pastry
- 1 egg, beaten with 1 tsp water
- fresh dill
Instructions
- You will need a tin of circle cutters,
- available at any restaurant supply store or kitchen shop.
- Use the smallest two cutters.
- Cut rounds of puff pastry out of the larger of the two rounds.
- Put the rounds on a cookie sheet and brush with a beaten egg.
- Bake at 400 degrees about 8 minutes until starting to puff.
- Gently place a second cookie sheet on top of the puff pastry.
- Cook 8 more minutes. This will let the puff pastry puff partially.
- Let cool. Meanwhile, mix cream cheese with 1 tablespoon fresh chopped dill.
- Spread cream cheese mixture on top of puff pastry.
- top with a round of the salmon, cut from the smallest round cutter.
- You may garnish any way you wish. With a tiny sprig of dill on top or another herb,
- with several caviar eggs, or with a caper, or with a 1 inch piece of chive.
